Although this is for beef lo mein, just substitute chicken or shrimp.

1/2 lb egg noodles (I use the 12 oz package)
1/2 lb flank steak

1 tsp. cornstarch
1 tbsp light soy sauce
1 tsp. sherry

1 clove garlic, crushed

sauce mixture -
1 tbsp cornstarch
1 c. chicken stock
1 tbsp soy sauce
2 tbsp oyster sauce

1 tsp sesame oil
1 stalk green onion, diced
2 tbsp. oil

Par boil fresh egg noodles for 3 minutes.  Rinse with cold water
and drain.  Slice beef into 1/8-inch strips across the grain.  Marinate
for 15 minutes.  Prepare sauce mixture.  Have a pot of hot water ready.

Heat wok.  Add 2 tbsp oil and reheat.  Add garlic; brown.
Discard.  Add beef and salt stir until 3/4 done.  Add sauce mixture
and stir until thickened.  Add green onions and sesame oil.  Mix
well and keep warm.  Drop noodles into hot water.  Stir for a
minute to heat.  Drain well.  Pour meat and sauce over noodles.

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